MOROCCAN MEATBALLS & COUSCOUS
Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy!
Provided by English_Rose
Categories Lamb/Sheep
Time 50m
Yield 16 meatballs, 4 serving(s)
Number Of Ingredients 23
Steps:
- Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
- In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
- Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
- Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
- Serve with toasted pita bread.
Nutrition Facts : Calories 857.8, Fat 41.7, SaturatedFat 13.6, Cholesterol 87.3, Sodium 325.4, Carbohydrate 87.7, Fiber 9.8, Sugar 20.5, Protein 36.1
MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS
All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt
Provided by John Torode
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
- Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
- Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.
Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 0.84 milligram of sodium
MOROCCAN-SPICED CHICKEN MEATBALLS
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.
Provided by Lidey Heuck
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
- Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
- In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
- To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.
MOROCCAN TURKEY MEATBALLS WITH CITRUS COUSCOUS
Lighter than pasta and packed with protein - these meatballs make for a satisfying and superhealthy supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
- Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
- Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
- Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.
Nutrition Facts : Calories 348 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium
SPEEDY MOROCCAN MEATBALLS
A great twist on meatballs for a quick and tasty supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
- Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.58 milligram of sodium
MOROCCAN MEATBALLS WITH HERB COUSCOUS
This recipe has been posted here for play in ZWT9 - Morocco. This recipe is from :website - bbc.Goodfood.com. Recipe from olive magazine, July 2009 This meal is delicious served with herb couscous, just perfect for a dinner party, your guests will leave happy and full.
Provided by Baby Kato
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Meatballs:.
- Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
- Mix and form into little meatballs, should have around 30.
- Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.
- Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes.
- Add the tomatoes and stock and season.
- Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
- Couscous:.
- To make the couscous put in a bowl with the butter and some seasoning.
- Pour over the chicken stock and cover with clingfilm.
- Leave for 10 minutes. Stir the herbs through and serve with meatballs.
Nutrition Facts : Calories 602, Fat 24.1, SaturatedFat 10.8, Cholesterol 111, Sodium 412.4, Carbohydrate 56.7, Fiber 6.6, Sugar 8.9, Protein 39.3
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